If you’re looking for a delicious and satisfying meal that packs a flavorful punch, the Grilled Korean BBQ Chicken Sandwich is just what you need! This recipe is a family favorite in our home because it’s the perfect blend of sweet, spicy, and saucy goodness. Whether you’re hosting a weekend barbecue or need something quick for a busy weeknight dinner, this sandwich delivers every time. Plus, the combination of marinated chicken and vibrant toppings makes it both an eye-catching and mouth-watering dish.
What I love most about this recipe is how versatile it is. You can customize it to suit your family’s tastes, making it ideal for gatherings with friends or just a cozy dinner at home. Trust me, once you try this sandwich, it’ll become a staple in your meal rotation!
Why You’ll Love This Recipe
- Easy to prepare: With simple steps and minimal prep time, you’ll have dinner on the table in no time!
- Family-friendly: The balanced flavors appeal to both kids and adults—everyone will be reaching for seconds.
- Make-ahead convenience: Marinate the chicken in advance for an even more flavorful experience when you cook!
- Deliciously bold flavors: The combination of Korean BBQ spices and fresh ingredients creates a taste sensation that’s hard to beat.
Ingredients You’ll Need
You’ll find that these ingredients are not only wholesome but also easy to gather. Most likely, you already have some of them in your kitchen! Here’s what you’ll need to create your Grilled Korean BBQ Chicken Sandwich:
For the Pickled Cucumber
- 1 whole seedless cucumber (sliced into 1/8 inch rounds)
- 1 cup rice vinegar
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 cup ice (heaping cup)
- extra water (to top off container)
For the Marinade
- 1 tablespoon sesame oil
- 1 tablespoon grated garlic
- 1 tablespoon grated ginger
- 2 tablespoons low sodium soy sauce
- 1-2 tablespoons gochujang (depends on your heat tolerance)
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
For the Slurry
- 1 tablespoon Korean BBQ Rub
- 2 tablespoons water
- 1 teaspoon cornstarch
For the Sauce
- ¼ cup mayo
- 1-2 tablespoons sriracha (depending on your heat tolerance)
- 1 teaspoon sesame oil
- 1 teaspoon low sodium soy sauce
For the Chicken
- 2.5 pounds chicken thighs (boneless skinless and trimmed of extra fat) (about 8 – 10 thighs)
- ¼ cup Korean BBQ rub
For Serving
- Sandwich buns or rolls
Variations
This recipe is wonderfully flexible, allowing you to adapt it based on your preferences or what you have available. Here are some fun variations to consider:
- Swap the protein: Try using boneless skinless chicken breasts or even tofu for a plant-based option that soaks up all those delightful flavors!
- Add extra crunch: Toss in some shredded carrots or lettuce for additional texture that complements the juicy chicken.
- Spice it up: If you’re feeling adventurous, add jalapeños or pickled radishes for an extra kick.
- Try different sauces: Experiment with different sauces like teriyaki or sweet chili sauce to switch up the flavor profile.
How to Make Grilled Korean BBQ Chicken Sandwich
Step 1: Prepare the Pickled Cucumber
Start by mixing together rice vinegar, salt, and sugar in a bowl until dissolved. Add sliced cucumbers and ice; top off with extra water until fully submerged. Let this sit while you prepare everything else. The pickled cucumbers will add a bright crunch that balances out the rich flavors of the sandwich.
Step 2: Marinate the Chicken
In another bowl, whisk together sesame oil, grated garlic, grated ginger, soy sauce, gochujang, brown sugar, honey, and rice vinegar. Place your chicken thighs in a resealable bag or bowl and pour this marinade over them. Let it marinate for at least 30 minutes—this step infuses all those wonderful flavors into the chicken!
Step 3: Cook the Chicken
Preheat your grill or air fryer; if using an air fryer, set it to medium-high heat. Remove chicken from marinade (reserve marinade) and grill each thigh for about 6-7 minutes per side until fully cooked through. Use an instant-read thermometer if needed—the internal temperature should reach 165°F (75°C).
Step 4: Make the Sauce
While your chicken is grilling, combine mayo with sriracha, sesame oil, and soy sauce in a small bowl. Adjust sriracha according to how spicy you’d like it! This creamy sauce adds richness that complements the savory chicken beautifully.
Step 5: Assemble Your Sandwiches
Once everything’s cooked and ready to go, slice open your sandwich buns or rolls. Place grilled chicken thighs inside each bun and top with pickled cucumber slices along with a generous drizzle of spicy mayo sauce. Enjoy your Grilled Korean BBQ Chicken Sandwich fresh off the grill—it’s sure to impress!
Pro Tips for Making Grilled Korean BBQ Chicken Sandwich
Creating the perfect Grilled Korean BBQ Chicken Sandwich is a breeze with a few helpful tips!
- Marinate for flavor: Allowing the chicken to marinate for at least 1 hour (or overnight) intensifies the flavors and ensures juicy, tender meat.
- Use a meat thermometer: Cooking chicken to an internal temperature of 165°F ensures it’s cooked through without being dry, providing the best texture and taste.
- Toast your buns: Lightly toasting the sandwich buns adds a delightful crunch and prevents them from becoming soggy from the sauce.
- Balance heat with sweetness: Adjusting the amount of gochujang and honey in your sauce can help you find the perfect sweet-heat ratio that fits your taste buds.
- Experiment with toppings: Adding fresh ingredients like cilantro or pickled vegetables not only boosts flavor but also enhances presentation.
How to Serve Grilled Korean BBQ Chicken Sandwich
Presenting your Grilled Korean BBQ Chicken Sandwich beautifully can elevate any meal. Here are some ideas to make it shine!
Garnishes
- Sesame seeds: Sprinkling toasted sesame seeds on top adds a nutty flavor and a nice visual appeal.
- Fresh cilantro: A sprinkle of chopped cilantro provides a refreshing contrast to the rich flavors of the sandwich.
Side Dishes
- Sweet potato fries: Crispy sweet potato fries offer a sweet and savory complement, making for a satisfying crunch alongside your sandwich.
- Asian slaw: A tangy slaw made with cabbage, carrots, and sesame dressing brings crunch and freshness, balancing out the richness of the chicken.
- Kimchi: This fermented Korean side dish adds an extra kick of flavor and probiotics, enhancing digestion while pairing perfectly with your sandwich.
- Edamame: Steamed edamame pods sprinkled with sea salt provide a healthy and protein-packed side that’s easy to prepare.
Make Ahead and Storage
This Grilled Korean BBQ Chicken Sandwich is perfect for meal prep! You can prepare components in advance, making it a convenient option for busy weeknights or lunches.
Storing Leftovers
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Keep pickled cucumbers in a separate container; they will stay fresh for about a week.
- If you have extra sauce, store it in a sealed jar in the fridge for up to 5 days.
Freezing
- Freeze cooked chicken thighs in individual portions for easy thawing.
- Wrap each piece tightly in plastic wrap before placing them in a freezer-safe bag.
- Consume frozen chicken within 2-3 months for best quality.
Reheating
- Thaw frozen chicken overnight in the refrigerator before reheating.
- Reheat on the grill or stovetop over medium heat until warmed through (about 5-7 minutes).
- You can also microwave on low power, but be cautious to avoid drying out the chicken.
FAQs
Can I make the Grilled Korean BBQ Chicken Sandwich ahead of time?
Absolutely! You can marinate your chicken and prepare your sauces a day in advance. Just cook them fresh when you’re ready to assemble your sandwich.
What goes well with the Grilled Korean BBQ Chicken Sandwich?
This sandwich pairs beautifully with side dishes like sweet potato fries, coleslaw, or a fresh garden salad. The flavors complement each other perfectly!
How long does it take to cook the chicken for a Grilled Korean BBQ Chicken Sandwich?
Cooking the chicken usually takes about 15 minutes on the grill or stovetop, depending on thickness. Make sure it reaches an internal temperature of 165°F for safety.
Final Thoughts
I hope you enjoy making this delicious Grilled Korean BBQ Chicken Sandwich as much as I do! It’s packed with flavor and perfect for sharing with friends and family. Don’t hesitate to get creative with your toppings and sides—this recipe is all about personalization. Happy grilling!
Grilled Korean BBQ Chicken Sandwich
If you’re in search of a vibrant and satisfying meal, the Grilled Korean BBQ Chicken Sandwich is the answer! This recipe combines tender marinated chicken with zesty pickled cucumbers and a creamy spicy sauce for a mouthwatering sandwich that’s perfect for any occasion. Ideal for family dinners or weekend barbecues, this dish is easy to prepare and can be customized to fit everyone’s taste. The balance of sweet and spicy flavors makes it a crowd-pleaser that will quickly become a staple in your kitchen. Get ready to impress your family and friends with this delicious grilled delight!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6 sandwiches 1x
- Category: Main
- Method: Grilling
- Cuisine: Korean
Ingredients
- 2.5 pounds boneless skinless chicken thighs
- 1 tablespoon sesame oil
- 2 tablespoons low sodium soy sauce
- 1–2 tablespoons gochujang
- ¼ cup mayonnaise
- 1 cup rice vinegar
- 1 whole seedless cucumber (sliced into 1/8 inch rounds)
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 cup ice (heaping cup)
- extra water (to top off container)
- 1 tablespoon grated garlic
- 1 tablespoon grated ginger
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon Korean BBQ Rub
- 2 tablespoons water
- 1 teaspoon cornstarch
- 1–2 tablespoons sriracha
- 1 teaspoon sesame oil
- sandwich buns or rolls
Instructions
- Prepare the pickled cucumber by mixing rice vinegar, salt, sugar, cucumber slices, ice, and water in a bowl. Let it sit.
- Marinate chicken thighs in a mixture of sesame oil, garlic, ginger, soy sauce, gochujang, brown sugar, honey, and rice vinegar for at least 30 minutes.
- Grill chicken thighs over medium-high heat for about 6-7 minutes per side until cooked through (165°F internal temperature).
- Combine mayonnaise with sriracha, sesame oil, and soy sauce for the sauce.
- Assemble sandwiches by placing grilled chicken in buns topped with pickled cucumbers and spicy mayo.
Nutrition
- Serving Size: 1 sandwich (approximately 250g)
- Calories: 425
- Sugar: 15g
- Sodium: 870mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 130mg
Leave a Comment